Double dipped caramel apples

Ingredients:

4 or 5 medium apples
Wooden sticks
2 (14 ounce) packages caramels (96 pieces), divided

First Caramel Layer:

Wash and dry apples; insert stick into stem end of each apple.
Microwave 1 package of the caramels and 2 tablespoons of the water in a small deep
microwave-safe bowl on HIGH for 2-1/2 to 3-1/2 minutes or until smooth, stirring every minute.

If caramel sauce is too thin, let stand about 2 minutes before dipping apples.
Dip apples into hot caramel sauce; turn until coated. Scrape excess sauce from bottom of apples. Place on greased wax paper. Refrigerate 1 to 2 hours.
Second Caramel Layer After refrigerating, repeat microwave and dipping directions with remaining the remaining package of caramels and 2 tablespoons water.

Decorating ideas:

Decorating ideas for warm caramel apples:

Roll in chopped pecans or nuts of your choice; drizzle with melted apples. Decorate with non-pareil covered semi sweet chocolate chips; drizzle with melted white chocolate. Roll in graham cracker pieces and miniature marshmallows; drizzle with melted chocolate. Roll in macadamia nuts or premium mixed nuts; drizzle with melted white and semi-sweet chocolate.

Decorating ideas for chilled caramel apples:

Dip apple in melted chocolate, several times, waiting for chocolate to harden a little between each dip. Use white or semi-sweet chocolate or marbleize.
Dip bottom of apple in melted chocolate; decorate with toasted coconut and slice almonds. Decorate with melted white or semi-sweet chocolate and sprinkles.
Any of these apples can be decorated with anything you choose, such as raisins, chopped malted milk balls, peanut butter chips, chopped potato chips or
pretzels.

WHAT A YUMMY FALL TREAT!

Pumpkin Cheesecake Muffins

Prep time: 30 min
Cook Time: 20 min
Yield: 12 muffins

Ingredients:

Crisco® Original No-Stick Cooking Spray

FILLING
1 (8 oz.) package cream cheese, softened
1 large egg
2 tablespoons sugar
2 teaspoons grated lemon peel

MUFFINS
1 (14 oz.) package Pillsbury® Pumpkin Quick Bread
3/4 cup milk
2 tablespoons Crisco® Pure Vegetable Oil
1 large egg
3 tablespoons butter, melted
1/4 cup chopped pecans

Preparation Directions:

1. HEAT oven to 350°F. Spray 12 muffin cups with no-stick cooking spray.
2. BEAT cream cheese in medium bowl with electric mixer until soft. Add egg, sugar and lemon peel. Beat until smooth.
3. PLACE pumpkin bread mix into large bowl. Remove 3/4 cup dry mix and set aside in small bowl to make topping. Add milk, oil and egg to remaining bread mix in large bowl. Stir 50 strokes or until blended.
4. FILL each muffin cup with about 1/4 cup batter. Make indentation in batter with small measuring spoon sprayed with no-stick cooking spray. Put 1 heaping tablespoon cream cheese mixture in center of each muffin.
5. ADD melted butter to reserved dry mix. Stir with fork until crumbly. Add pecans. Crumble about 1 tablespoon over each muffin.
6. BAKE 20 minutes. Cool 10 minutes in pan. Remove muffins from pan. Place on baking rack to finish cooling.

THANKS FOR SHARING RACHELLE!